Whole Baby Okra in Olive Oil

• 1 1/2 pounds fresh small okra (no more than 2 inches long)
• 2 large cloves garlic, peeled
• 1/2 teaspoon salt, plus more to taste
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper to taste
• Lemon wedges

1. Wash the okra and gently rub to remove the outer fuzz.
2. Trim off the stem, leaving the cap intact.
3. Sprinkle the garlic with 1/2 teaspoon salt and crush with the back of a knife until smooth.
4. Place in a large skillet and add 1 1/84 cup water, 1 tablespoon of the oil and a generous grinding of pepper.
5. Mix well, add the okra and mix again.
6. Place the skillet over medium-high heat, cover tightly and cook for 4 minutes, occasionally shaking the pan.
7. Remove the okra to a serving platter and drizzle with pan juices and the remaining olive oil.
8. Adjust the seasoning and serve at once with lemon wedges.

okra, garlic, salt, extravirgin olive oil, freshly ground black pepper, lemon wedges

Taken from cooking.nytimes.com/recipes/10566 (may not work)